Strawberry Soup Tested Recipe

Strawberry Soup is a
delicious mixture of roasted strawberries, sugar, yogurt, and cream. It
may remind you of a Smoothie, and it is a great dessert to make when you
have a abundance of delicious tasting strawberries, preferably
ones you have picked yourself at your local u-pick strawberry farm. Kids
love this soup and it makes a nice ending to a meal on a hot summer's
night.

Most of the strawberry soup recipes you find in cookbooks contain
some type of wine. These soups are delicious, the only problem
is that I wanted a strawberry soup that I could serve to my children. This
soup is the answer. It tastes wonderfully sweet with the flavor of strawberries.
When I first made this soup I just took fresh strawberries and processed
them until smooth. But then I found a recipe for roasted strawberries on a
lovely food blog, called bakingobsession.com. Roasting strawberries really
brings out the strawberry's color and flavor, even if you are using less
than perfect strawberries. Roasting entails taking fresh strawberries,
tossing them with light corn syrup, and baking them until the color of the
berries intensifies and they soften and release some of their juices. Once
the roasted strawberries have cooled they are pureed in your food
processor until smooth. Then to make the soup wonderfully rich and creamy
we add some yogurt (or sour cream) and milk (or cream). If you like
add a squeeze or two of fresh
lime or lemon juice which adds a nice tanginess. You can also take extra
strawberries, cut them into bite sized pieces, and add them to the soup
for more texture. Sometimes
I even like to add some fresh raspberries for a delicious jolt of flavor. It
is better to make this soup several hours in advance so it has sufficient
time to thicken and chill but wait till serving time if you want to garnish with whipped cream.

Strawberry Soup:
Preheat your oven to 300 degrees F (150 degrees C).

Wash and
cut the strawberries in half (or quarters if using large strawberries) and toss
with the corn syrup. Place on a baking sheet and bake in preheated oven,
stirring occasionally, until the color of the strawberries intensifies and the
syrup is thick, about 45 - 60 minutes. Remove from oven, let cool slightly, then place in your food processor. Process until the
strawberries are pureed. Add the sugar, yogurt, milk, and lime or lemon juice and
process until combined. Adjust the ingredients to taste. If not
serving immediately, cover and refrigerate.

Ladle the
strawberry soup into dessert bowls and garnish with a dollop of whipped cream.

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